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Fired up for a Mini build - Page 2

post #21 of 39
Thread Starter 

Could not wait on the smoker build completion to try the Zapote. Seems put off some good smoke. We'll see about the flavor in the chicken.

post #22 of 39
Nice load of chicken there! Should be tasty!!!
post #23 of 39
Thread Starter 

It was good. Had a light smoke flavor maybe similar to mesquite in taste. We'll see what its like after a longer smoke time.

post #24 of 39
Thread Starter 

Finally got all the stuff from the States. I hope to get started on the build this weekend. Still have to buy some of the hardware and venting supplies.

post #25 of 39
good luck.. you'll love the finished product....
post #26 of 39

Enjoy the build! 

b

post #27 of 39
Thread Starter 

After spending the entire morning searching ferreterias for the materials I lacked, I finally got started this afternoon.

 

 

After cleaning the SJ good I found a couple of holes in the base. I could not find high temp jb weld but found some high temp epoxy putty that worked pretty well.

 

 

Ended the afternoon with the hole cut in the lid and pot bottom and got them attached. HOPE to have some more free time soon to get it finished. I still need to find a bowl or can to modify for the ash guard and a terracotta base also.

 

More to follow..... 

post #28 of 39

Looks great so far JS.  You get points for this build due to the extremes you've gone through getting the materials. Clearly its not so easy building a MWSM in paradise. 

post #29 of 39
Quote:
Originally Posted by JSClow View Post

After spending the entire morning searching ferreterias for the materials I lacked, I finally got started this afternoon.




After cleaning the SJ good I found a couple of holes in the base. I could not find high temp jb weld but found some high temp epoxy putty that worked pretty well.




Ended the afternoon with the hole cut in the lid and pot bottom and got them attached. HOPE to have some more free time soon to get it finished. I still need to find a bowl or can to modify for the ash guard and a terracotta base also.

More to follow..... 

Get er built so you can smoke!
post #30 of 39
Thread Starter 

Only things left are the terracotta base and the ash guard. Still need to get the vents in the base but that won't stop the smokin'.

 

 

 

post #31 of 39
Looks great! No need for the terracotta diffuser. Just use the steamer insert and get Smokin! The ash guard really will help, but until you get one, keep a stick handy and poke it into the vent holes to clear them out. I did several smokes without the ash guard and no side vents. Can be done but takes some tending.
post #32 of 39
Thread Starter 


I found a caned roast beef at the local grocery on my beer run before the race this afternoon. It will make a great ash guard. Now I just have to figure out the first meat to smoke.  my wife ordered a couple of small brisket from our local butcher last week so I need to swing by there tomorrow and see if be has them. Otherwise I get something he has and add some slow smoke to it and see how it turns out.

post #33 of 39
Thread Starter 

Couldn't wait for the brisket, so started with a chicken.

 

Maintained about 270 for about the first hour, then decided to start playing a bit.  got up to 333 before deciding I better bring it down and get serious. The skin never got crispy but stuck it in the oven a few minutes before we ate. It was pretty good for the first one. Nice and juicy. The fam liked it anyway and I guess that's the main thing.

 

 

 

 

Thanks to y'all who helped me through the build... you know who u r.  I am looking forward to more challenges.

post #34 of 39

Nice bird!  Well gone!  

Brian

post #35 of 39
Nice looking bird!

For crispy skin, there was no need to drop the temp down. You need that Mini up above 325*. So your 333* would've been fine. My recent fried chicken experiments I've been running the mini closer to 400* and plan on going higher. Still getting plenty of good smokey flavor at the higher temps.

Also with the mini no need to use the oven to crisp up anything! Remove the pot drop a grate on the Smokey Joe base and reverse sear right on the coals!!! That's the best thing about this little smoker, it's a one stop shop!!!
post #36 of 39
Thread Starter 

I used 2 woods that are new to me. Zapote (a sweet red meated fruit about the size of a baseball) and Nancy (a smaller than a golfball fruit that has a skin similar to an orange with a meat slimey like a grape and a large pit).  Had some leftover for lunch today and it had a great smoke flavor, not real strong, just right.  Went to the next biggest city (San Pedro Sula, 3 hour drive, one way) yesterday.  Found a rib rack and some hickory, mesquite, apple and cherry chips and chunks.  Planning a brisket for Saturday.  Picked up some lamb ribs and some nice chicken breasts and boneless thighs to try soon.

post #37 of 39
Thread Starter 

gonna try the brisket tommorow.  got it rubbed down ready to go in the fridge.  I think I ended up with, from  what I've been reading, a flat.  I wasn't very big so I bought another cut that I am not real sure about.  It was labeled loma de res and was about 3" thick x 6" x 10".  I cut it in half and rubbed it down too so we'll see how it goes.  I was figuring on putting the thicker cut on bottom and the thinner on top.

 

To any of you still reading this babble, do I need to take my smoker temp from below the bottom rack?  Internal temp on the upper(thicker) or lower (thinner) peice of beef?

post #38 of 39
Thread Starter 

 

Good flavor a bit chewy. I think it needed more time. Something went screwy with the meat temp. In 2 hers it was up to 158* then  not long after dropped down to 154*. At the 3hr mark it was down to 138*. Not sure why the drastic jump.

I think the brisket was a flat. The other cut of meat was some sort of roast. It was more tender.

post #39 of 39
Always take your smoker temp on the rack that you are cooking on.

Yeah that meat temp sounds strange. Almost like you had a haywire reading. I have has them drop in temp before but only several degrees and then they go back up.

I like to start probing my briskets that I am slicing when the IT hits 185. I probe in multiple places until a toothpick inserts with no resistance. IT can range anywhere from 185-200+.
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